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Why make this recipe

This slow cooker chicken shawarma is easy and hands-off. You can set it in the morning and come home to cooked, tender chicken. It gives bold flavors with little work. If you like slow cooker chicken, try this slow cooker chicken breasts recipe for more simple ideas.

introduction

This recipe uses simple spices, lemon, and olive oil to make juicy chicken. The slow cooker keeps the meat soft and easy to shred. You can make wraps, bowls, or plates with fresh vegetables and a sauce. The steps are easy to follow and work for busy days.

how to make Slow Cooker Chicken Shawarma

Follow the steps below to prepare the chicken and cook it slowly until tender.

Ingredients :

2 pounds boneless, skinless chicken thighs
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
Salt and pepper to taste
1/4 cup olive oil
Juice of 1 lemon
Pita bread or wraps (for serving)
Fresh vegetables (like lettuce, tomatoes, and cucumbers for serving)
Yogurt or tahini sauce (for serving)

Directions :

In a small bowl, mix together garlic, cumin, paprika, turmeric, coriander, cayenne pepper, salt, and pepper.
In a large bowl, coat the chicken thighs with olive oil, lemon juice, and the spice mix.
Place the seasoned chicken in the slow cooker.
Cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and easily shred with a fork.
Remove the chicken from the slow cooker and shred it using two forks.
Serve the chicken in pita bread or wraps, topped with fresh vegetables and a drizzle of yogurt or tahini sauce.

how to serve Slow Cooker Chicken Shawarma

Serve the shredded chicken in warm pita or wraps. Add lettuce, sliced tomatoes, and cucumber. Drizzle with yogurt sauce or tahini. You can also serve over rice or salad for a bowl. Add pickles or hot sauce if you like more flavor.

how to store Slow Cooker Chicken Shawarma

Cool the chicken to room temperature within two hours. Put it in an airtight container and keep it in the fridge for up to 4 days. For longer storage, freeze the chicken in freezer bags for up to 3 months. Thaw in the fridge before reheating. Reheat gently in a pan or microwave.

tips to make Slow Cooker Chicken Shawarma

Use chicken thighs for more flavor and juiciness.
Mix the spices well so the flavor spreads evenly.
Squeeze fresh lemon for better brightness.
If you like more heat, add extra cayenne or chili flakes.
Save the cooking juices and mix with the shredded chicken for extra moisture.

variation (if any)

Use boneless skinless chicken breasts, but cook a bit less time to avoid drying out.
Add sliced onions to the slow cooker for more flavor.
Make it dairy-free by serving with tahini instead of yogurt.
For a smoked flavor, finish the shredded chicken under the broiler for a few minutes.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use breasts but check the texture. They can dry if overcooked. Cook on low and check earlier.

Q: Do I need to brown the chicken first?
A: No. Browning can add flavor, but the slow cooker will do the job. You can skip browning for an easier process.

Q: Can I freeze the cooked shawarma?
A: Yes. Cool and store in freezer bags for up to 3 months. Thaw in the fridge before reheating.

Q: What sauce works best with this shawarma?
A: Yogurt sauce or tahini sauce works well. You can add garlic, lemon, and salt to plain yogurt for a quick sauce.

Conclusion

This slow cooker chicken shawarma is simple, flexible, and full of flavor. It fits busy schedules and makes tasty meals for wraps or bowls. For another slow cooker shawarma take on the dish, see this recipe for a different style: Slow Cooker Chicken Shawarma (Gluten Free, Paleo, and Whole30)